Description
Classic cinnamon buns with a touch of autumn’s favorite flavors.
Ingredients
Scale
Dough
- 1 cup (237g) water
- 1 egg
- 2 Tbsp (29g) butter, softened
- 3 1/2 cups (348g) bread flour
- 1/4 cup (48g) sugar
- 1 tsp (5g) salt
- 1 Tbsp (18g) active dry yeast
Filling
- 2 Tbsp (29g) butter, melted
- 1/2 cup (90g) canned pureed pumpkin
- 3/4 cup (151g) brown sugar
- 1 tsp (2.5g) pumpkin pie spice
- 1/2 tsp (1.25g) cinnamon
Icing
- 1 cup (130g) powdered sugar
- 2 Tbsp (30.5g) milk
Instructions
- Place all ingredients in mixing bowl with hook attachment.
- Mix on low for 1 minute until dough forms, then increase speed to kneed for an additional 7-8 minutes.
- Transfer dough to a well-greased bowl and cover with a towel to proof for an hour, or until double in size.
- Punch dough down and allow to rest 1 minute before rolling out.
- Roll dough into a rectangle, about 10″x8″ and 1/4″ thick.
- Brush dough with melted butter, then spread on the pureed pumpkin. Top with brown sugar and spices.
- With the long side facing you, gently roll dough to form a log.
- Cut 1″ thick rolls and transfer to a greased 9″x13″ baking dish.
- Cover with a towel and allow to rise for another hour.
- Preheat oven to 350 degrees F.
- Bake rolls for 30-35 minutes, until golden brown.
- For icing, whisk powdered sugar and milk together until completely combined.
- Allow buns to cool slightly before frosting.
- Prep Time: 2 hours 30 mins
- Cook Time: 30 mins